from farm to cup chef recipes to Pick-your-own five star coffee
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The Heart + Soul of Holly Springs and Fuquay-Varina
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le that live here “Peop want to see a main
June/July 2020
CONTENTS 32
street in September. It’s a special place; special people live here.
”
– Scott Quilty, founder, Fuquay-Varina
Angel Fund; read more on pg. 20.
IN EVERY ISSUE 14 MEET & GREET
Retiring after 27 years, Holly Springs police chief John Herring reflects on an eventful career.
16 DIG IN & DRINK UP
Experts’ picks to sip and savor.
46
42 RISE & DINE
Discover your new favorite restaurant in our dining guide.
46 THERE & BACK
Pick-your-own blackberries, peaches and apples at Millstone Creek Orchards.
FEATURES
58 GROW & BLOOM
20 ANGELS AMONG US
28 FROM HONDURAS TO FO OD HOLLY SPRINGS The
Issue
Five Star Coffee Roasters connects coffee farms to local consumers.
32 COOK AT HOME
Hometown chefs dish on their favorite recipes.
8 JUNE/JULY 2020
With garden pro L.A. Jackson.
28 38 SURVIVING CRISIS
How area restaurateurs have coped during the pandemic.
52 POINT. CLICK. POST.
Scenic destinations you need in your Instagram feed.
60 FUN & MEMES
Quarantine lessons from FVM.
64 SEEN & HEARD
Finding the good news that surfaced during months of uncertainty.
66 IN FOCUS
Photos by Jonathan Fredin
Fuquay-Varina businesses get a boost from communityfunded grants.
“
reader
Letters
What quarantine habit do you hope to continue?
”
June/July 2020 • Volume 2, Number 3 EXECUTIVE
Bill Zadeits, Group Publisher Kris Schultz, Publisher EDITORIAL
Emily Uhland, Senior Editor FAMILY Amber Keister WALKS HAVE BEEN THE Sarah Rubenoff, Copy Editor BEST! Alexandra Blazevich, Staff Writer
BIKE RIDING GROCERY SHOPPING ONLY ONCE A WEEK
BECOMING A PROFESSIONAL POWER WALKER
CONTRIBUTORS
Fuquay-Varina Memes L.A. Jackson David McCreary PHOTOGRAPHY
Jonathan Fredin, Chief Photographer PRODUCTION
“I just read the article. ... It was great! Probably one of the most accurate and entertaining articles about us I’ve ever read. I love the timeline.” MARK DOBLE, AVIATOR BREWING COMPANY
PAINTING
PUBLIC RELATIONS
S&A Communications Chuck Norman, APR
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Kristin Black, Accounting Cherise Klug, Traffic Manager Lisa White, Circulation Coordinator Valerie Renard, Human Resources
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“Just grabbed the new issue of Main & Broad from my mailbox. The “Catch of the Day” pic is stunning! You’ve outdone yourself. Kudos.”
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ON THE COVER: THE MURAL AT CULTIVATE COFFEE IS ONE OF MANY INSTA-WORTHY SPOTS IN SOUTHERN WAKE. EXPLORE OUR FAVORITE SITES ON PAGE 52. BY JONATHAN FREDIN
Main & Broad is a proud member and supporter of all five chambers in Western Wake County: the Cary Chamber of Commerce, Apex Chamber of Commerce, Morrisville Chamber of Commerce, Holly Springs Chamber of Commerce and Fuquay-Varina Chamber of Commerce. All real estate advertised herein is subject to the Federal Fair Housing Act of 1968. We will not knowingly accept any advertising for real estate which is in violation of the law. All dwellings advertised are available on an equalopportunity basis.
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Editor’s
Letter
This issue BY THE
Numbers
56
businesses helped by the Fuquay-Varina Angel Fund recipes 5shared by local culinary professionals
3
March 17, we were in the early stages of executing our food issue, an annual favorite. I’ll admit to resembling a deer in headlights for several days after that. How do we have a food issue — traditionally full of articles about new restaurants, unique menus and culinary trends — without restaurants to visit? Lucky for me, our area’s commitment to delicious food has deep roots, like the generous chefs who shared their favorite recipes for you to cook at home (pg. 32), and the fifth-generation coffee farmer who is bringing direct trade, specialty coffee to the Triangle (pg. 28). Read these stories, as well as first-hand accounts of the pandemic from local restaurateurs in this issue. Throughout this devastating and unique time, silver linings have emerged. Our goal during recent weeks has been to highlight those — the good news that the resilient and supportive communities of southern Wake have created. Topping this list is the Fuquay-Varina Angel Fund, a grant program fueled by passionate volunteers that raised over $120,000 in two weeks for small businesses and entrepreneurs, and inspired similar efforts all over North Carolina. Don’t miss this story (pg. 20). As the silver linings continue to surface, let us know by emailing editor@mainandbroadmag.com. Thanks for reading,
EMILY UHLAND SENIOR EDITOR
12 JUNE/JULY 2020
8
beautiful locations to add to your Instagram profile
55-65
minutes to drive to Millstone Creek Orchards for pick-your-own blackberries
Jonathan Fredin
When Governor Roy Cooper closed restaurant dining rooms on
times I made Billie-Jo Cochran’s chocolate chip cookies during quarantine (recipe on pg. 35)
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Jonathan Fredin
Meet
Greet
John Herring Former Holly Springs Chief of Police Chief Herring retired on May 29 after a 27-year career with the Holly Springs Police Department.
RESUME: I started (in Holly Springs) as a part-time
officer in late 1993. A few months later there was an opening for a full-time position, and I’ve been here ever since. All of my career, every last day of it, has been right here. ATTITUDE: It’s important to have an attitude of
wanting to be a guardian. For a long time, police were viewed to have a warrior mentality, but you have to be both in this profession. You have to be a guardian most of the time. When you are called upon to be a warrior, you step into that role. VALUES: First and foremost it is about
integrity. That’s where it all starts. The public has to trust us. If there is no trust there, no legitimacy, then it’s really difficult for us to do our job. PROUDEST MOMENT: The day that
I was originally sworn in here as a police officer, to accomplish something that was really important and that I had long desired to do. I still go back to that day, and the feeling of graduating The Basic School and actually taking the oath. … That’s where it all starts. ON GROWTH: It’s been a really
challenging, but rewarding, ride to be a part of the growth and development of a very small department. When I started there were just three of us, and now we have over 90 employees.
14 JUNE/JULY 2020
POLICE CHIEF JOHN HERRING RETIRED ON MAY 29, ENDING A 27-YEAR CAREER WITH THE HOLLY SPRINGS POLICE DEPARTMENT. LIEUTENANT JESSICA MCMILLAN IS THE INTERIM POLICE CHIEF.
ON COVID-19:
“
I’m really going out with a bang. I’ve never seen anything like it. ... I think we’ll weather this. We are strong.
Elevate your look.
”
– John Herring, Holly Springs Chief of Police
SCHOOL RESOURCE OFFICERS: I call
it the crown jewel of our programs. We have officers in every school, even in elementary school. That’s where our officers start to build a rapport with kids. They build these really rich relationships, and we know it makes a difference. We’ve got officers who have been through elementary, middle and high school with these kids, and they’ve known them and their families all their lives. COVID-19: I’m really going out with a
bang. I’ve never seen anything like it. It’s such a unique and unprecedented thing. It’s not like I can call a chief who has some experience with this and say, ‘What did you do when?’ It’s never happened before so all the chiefs have the same questions, and we’re all learning at the same time. I think we’ll weather this. We are strong. IN RETIREMENT: We have a place at
the coast, Emerald Isle, and I like to go down and fish. Once upon a time I was a woodworker. … My parents are still living and in good health. I really want to spend some time with them while they are. Being retired will give me the opportunity to do that. MB
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15
Dig in
Drink up
Smoothsicle
from Funguys Brewing
Written by Dave Tollefsen | Photographed by Jonathan Fredin
UN-BEER: Beers are normally malty and/or hoppy. There are
exceptions, but for the most part, this is the standard. Instead, imagine a beer that’s way off this spectrum, from flavor to color, where you take a sip and think, “This isn’t beer!” Welcome to the Sour Beer World. SOUR 101: There are two types of sours, traditional and
kettle. Traditional sours are “soured” as they rest in wood barrels for months or years and are more complex in flavor. Kettle sours are soured before the boil process, by adding lactobacillus (a good probiotic bacteria) to the wort (what it’s called before beer) and keeping the mixture at a warm temperature until it reaches the desired sourness. You may have heard of Gose or Berliner weisse. Both are beers that use the kettle sour technique, which delivers an unbelievable flavor and visual experience. SMOOTHIE+BEER: Funguys
Brewing offers Smoothsicles — smoothie-style sours, some containing lactose. These are based on a Gose and are loaded with fruit. For those who adamantly say they don’t like beer, then it’s time to try an “un-beer.” The Orange, Mango, Apricot Smoothsicle has the richness of mango; subtle orange up front and then prominently apricot. There is no malt or hoppiness to be found. It pours thick and is opaque orange, even the head. FUNGUYS BREWING 2408 Paula St., Raleigh (984) 200-5311 funguysbrewing.com
16 JUNE/JULY 2020
Dave Tollefsen is one of the NCBeerGuys – they have been promoting North Carolina craft beer and breweries on their website, ncbeerguys.com, since 2012. He is an avid homebrewer for more than 10 years and is also part of the North Carolina Craft Brewers Guild.
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Dig in
Drink up
WHISK 316 Colonades Way, Cary Mon. – Sun. 11:00 a.m. – 4:00 p.m.* *subject to change (919) 322-2458 whiskcarolina.com
Summer Farro Salad Recipe by
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INGREDIENTS: 2 1-1/2 3 1 1 1 4 8 2 1 2 3 1
ears corn cups pearled farro cups vegetable broth tsp kosher salt 16-ounce can chickpeas medium carrot scallions ounces grape tomatoes cups baby kale English cucumber avocados, diced Tbsp fresh basil, chopped cup feta cheese, crumbled
DRESSING: 1/2 cup white wine vinegar 1/2 cup olive oil 2 Tbsp stone-ground mustard 2 cloves of garlic, crushed 1 tsp kosher salt 1 tsp freshly ground black pepper
DIRECTIONS: 1. Grill the ears of corn for 12 minutes total, three minutes per side. When the corn is cool enough to handle, cut the kernels from the corn cobs. Set aside to cool completely.
2. In a medium pan, bring vegetable broth and salt to a boil. Add farro, reduce the heat to low, and cover the pan. Cook the farro for 20 minutes or until the grains are tender, but not mushy. Drain any excess liquid. 3. While the farro cooks, mix the dressing ingredients together in a blender or by whisking vigorously. Pour the dressing over the hot, cooked farro. Set aside, and allow the farro to cool before adding the remainder of the ingredients. 4. Prepare the remaining vegetables: drain and rinse the chickpeas; peel and grate the carrot; wash and thinly slice the scallions; halve the grape tomatoes; tear the baby kale into small pieces; dice the cucumber and the avocados; and chop the fresh basil. 5. Add the vegetables and the crumbled feta cheese to the cooked farro, and toss to combine evenly. Serves 4-6
Dig in
Drink up 2017 I Feudi di Romans Refosco dal Peduncolo Rosso Friuli Isonzo DOC
This family-owned vineyard was established in 1974 by Severino Lorenzon. Refosco dal Peduncolo is one of the best-known red grape varieties of the Friuli Venezia Giulia region of northeastern Italy. The wine is nicely medium- to fullbodied and has an intense and pleasant fragrance with hints of wild blackberry. It is slightly tannic with a persistent and pleasant aftertaste. The body of this Refosco complements the texture and body of the farro grain, and it works particularly well with the spiciness of the pepper and stone ground mustard in the salad. $21.99
2018 Moser Maso Warth Muller Thurgau
Located in the Alto Adige region of northern Italy, the Moser winery was founded in 1979 by Diego and Francesco Moser. Wine experts agree the highaltitude vineyards of this region make the finest Muller-Thurgau wines. The wine has a light, straw-yellow color and is highly aromatic with floral notes of elderflower and herbs. It is fresh, light-bodied and fruity with low acidity and a savory taste. This highly aromatic wine is a perfect accompaniment to the veggies (avocado, scallions, garlic) and herbs, and it offsets the saltiness of the feta cheese. $24.99
Written By Glen Hagedorn Photographed By Jonathan Fredin
2018 Domaine Gilbert Blanc et Fils Gamay RosĂŠ Savoie
Established in 1997, the Domaine Gilbert Blanc et Fils Winery is located in the mountainous Savoie region of eastern France, just south of Lake Geneva and bordering Switzerland. The gamay grape, used in Beaujolais wines, is the seventh most-planted grape in France. Light- to medium-bodied, this wine has medium to low acidity, which renders it fresh and crisp. Aromas of red fruit give way to flavors of cherry, raspberry and strawberry. This fresh wine pairs well with the freshness of summer salads. It balances the feta cheese and is a perfect foil for the spiciness of the stone ground mustard in the recipe. $19.99
potatoes selback Has erfectly with p pair
Glenn Hagedorn is a partner at Triangle Wine Company. Before his arrival in North Carolina, he obtained a degree from UC-Davis in viticluture and enology and worked the journeyman winemaking circuit in Napa for many vintages. He currently holds a first-degree certification with The Court of Master Sommeliers.
19
Angels Grassroots fundraising delivers aid to Fuquay-Varina small businesses
20 JUNE/JULY 2020
RAISING $120,000 IN TWO WEEKS IS NO SMALL FEAT. THE FUQUAY-VARINA ANGEL FUND’S TEAM OF VOLUNTEERS INCLUDED, FROM LEFT, DAWN RUSSELL, ANN MARIE AMICO, SCOTT QUILTY, KRISTA ABSURE, KATE DAVIS, DAVID MORGAN AND BRIDGET FALCO (NOT PICTURED).
Among Us Written by Emily Uhland | Photographed by Jonathan Fredin
21
Scott Quilty knows a thing or two about serving others.
As an army veteran; wounded in combat; a father, a Scout leader and legionnaire, Quilty works passionately for the things he loves. Even the business he helped to found, MedScribes, serves health care professionals by assisting with administrative duties. When the small business community of Fuquay-Varina started to feel the effects of the Covid-19 pandemic, Quilty stepped forward to serve once again. “I wanted to have a Main street and Broad street to enjoy in September,” Quilty says. “Small businesses make a town what it is. These shops add character.” In response, Quilty created the Fuquay-Varina Angel Fund. His idea was to raise $100,000, which would then be dispersed quickly — as grants, not loans — to local businesses to help cover vital expenses such as rent, bills and payroll. Businesses in need could apply via an easy application that surveyed how employers had supported their staff and community, without any means testing or credit check. “The fund would award up to $3,000 targeted grants. Just an infusion to see if we can give these businesses a shot to make it until September. The goal was to help 30 to 40 businesses,” Quilty says. The first donor to the fund — Quilty himself. 22 JUNE/JULY 2020
“I didn’t know I had $2,000 to spare, but if anyone is going to do this, they have to know I believe in it,” he says. Then Quilty went to work contacting local companies, organizations and individuals to join him. Kate Davis, executive director of the Fuquay-Varina Chamber of Commerce, answered one of those early calls. “I was standing in my house, and the first thing I said was, ‘OK, I’m in. This is how much I can donate. Now what else can I do?’” says Davis. Daivs took the idea to the chamber’s board of directors, who supported the plan wholeheartedly. KATE DAVIS “This could not have been more in line with our mission and our vision and what we want to do in town,” Davis says. “It was almost a no-brainer.” The Fuquay-Varina Downtown Association also jumped onboard to support the Angel Fund as the financial sponsor, facilitating online donations. “We started doing daily conSCOTT QUILTY ference calls and emails presenting the idea and giving updates,” Quilty says. “We were putting it out there, and everyone we were talking to was excited.” “I think that speaks to the ability of Scott as a leader,” says Davis. “He’s the kind of person who doesn’t speak up often … so when he does, you listen.” Early on, Quilty reached DAWN RUSSELL out to the Bob Barker Company,
FUQUAY-VARINA BRICK-AND-MORTAR BUSINESSES WITH 50 OR FEWER EMPLOYEES WERE ELIGIBLE TO APPLY FOR ANGEL FUND GRANTS.
one of Fuquay’s largest employers. “They are a huge supporter of all things Fuquay. They took around six minutes to look at that email and said, ‘Put us in for $25,000.’ “That was an instant stamp of approval that we could make a difference.” Quilty says. Donations started pouring in, and quickly. In five days the fund had hit their goal of $100,000, including a donation from Blake Massengill, owner of homebuilding company Massengill Design Build. “It’s almost like the virus has unfairly targeted small businesses. … Especially traditional brick and mortar locations such as restaurants and hair salons,” says Massengill. “When Scott came up with this plan, I was scared for these businesses, so to me this was a great opportunity to help.” Fourteen days after launch, the fund closed with $121,000 raised. 109 businesses had applied to the Angel Fund. “Forty percent of applicants requested less than the full amount,” Quilty says. “Forty percent said ‘I could make do with less if it means more businesses can be helped.’” A five-person grant committee: Quilty plus representatives appointed by the chamber and the Downtown Associa-
“
You have to start somewhere, and starting local made the most sense. I’m incredibly proud that we’re in this community that can do this together and didn’t even question it; we just all went in.
”
– Kate Davis, executive director, Fuquay-Varina Chamber of Commerce
tion, reviewed the applications and awarded the funds. “Everybody has a compelling need. It was incredibly difficult to weigh all that,” Quilty said. In the end, 56 businesses received grants from the Angel Fund. Kate Davis and Dawn Russell, executive director of the Fuquay Downtown Association, made the calls to the winners.
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23
PRESERVING THE VIBRANT DOWNTOWN AREAS ON BOTH MAIN AND BROAD STREETS WAS ONE GOAL OF THE ANGEL FUND.
continued from page 23
“There was one (business owner) who made my day. She screamed and said, ‘You have no idea what a blessing this is.’ Just full on Publisher’s Clearing House-style,” said Davis. “Ultimately there were a lot of tears. What we really found is that most of the people just wanted to chat. People are so disconnected and starved for that. They were not only grateful for this huge gift, they were grateful to hear a voice, a person calling to check in on them.” “It was very emotional,” says Russell. “People were so appreciative. We all tried not to cry.” “Since we started this, we (have gotten) calls from all over the Triangle, from other towns and chambers of commerce,” Quilty says. “I’m forwarding my deck. Here is everything we used. Take all the language. This is a model that worked here.” 24 JUNE/JULY 2020
Inspired by Fuquay’s success, angel fund initiatives launched in Angier, Holly Springs, Apex and Raleigh. “The idea is catching on, and I’m glad,” says Quilty. “Small businesses need the help.” Maggengill, who is also a town commissioner, says, “Our community has rallied around these (businesses). I think that shows how Fuquay is a tightknit community. We have grown leaps and bounds over the last few years, but it shows you the growth has been in a great way.” “Before the SBA and the government, the first help (for small businesses) came from their own community — people who frequent their shops, town commissioners and companies they know got here first,” Quilty says. “The people of Fuquay-Varina came together. We did something really special.” MB
“
All the times you hit up a small business for school donations or civic clubs, they always say yes. They recognize the role they play. This is our moment to repay that.”
”
– Scott Quilty, Fuquay-Varina Angel Fund
17001 SEARSTONE DRIVE CARY, NC
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THE MAGGY AWARDS
WINNER 2020
RETI REMENT LIVI N G with I N TE R E ST
26 JUNE/JULY 2020
FO OD
The
Now more than ever, we feel how important food is to our nourishment, our livelihood, our sense of connection and to our community.
Issue 27
Farm to Cup Written by Emily Uhland Photographed by Jonathan Fredin
28
Generations of Coffee Expertise Finds Home in Holly Springs
GREEN COFFEE IS IMPORTED FROM SMALL PRODUCERS AND ROASTED AT FIVE STAR COFFEE ROASTERS IN HOLLY SPRINGS.
Thanks to
farm-to-table dining, supporting small farms and artisan food products is now fairly commonplace. It’s not unusual to know where your pork was raised or your asparagus grown before you dive into a fine meal. Five Star Coffee Roasters is making similar strides in the world of coffee, led by founder Nelson Amador’s vision to create a connection between his family’s coffee farms and Holly Springs. Amador grew up on his grandfather’s coffee farm in the mountains of Honduras. The farm, called Santa Lucia, encompasses over 90 acres of verdant forest, boasting rich soil, abundant wildlife and high altitude — in short, ideal conditions for growing coffee. When Amador came to the U.S. to learn English, he immediately noticed the importance of coffee in American culture, witnessing study sessions at cafes and coffee dates between friends. “I had a dream to one day be able to import coffee directly from my family and other producers and be able to tell their stories,” says Amador. “For us, coffee is not just coffee, it’s the people behind the cup — the people who drink it, the people who produce it, and the people who work in the industry — that’s what motivates us.” Amador founded partnering businesses De La Finca coffee importers and Five Star Coffee Roasters in Holly Springs. De La Finca imports green coffee directly from producers, including Amador’s family’s farms, and Five Star roasts and sells the specialty coffees. “We roast fresh every week,” says Ashley Penny, operations manager for Five Star and De La Finca. “For the first two weeks after roast, coffee is at its peak of freshness.” continued on page 30
29
NELSON AMADOR, FOUNDER OF DE LA FINCA COFFEE IMPORTERS AND FIVE STAR COFFEE ROASTERS IN HOLLY SPRINGS.
continued from page 29
Speciality coffees are the highest tier in the industry, and score 80 or above on the Speciality Coffee Association of America scale, judged for qualities such as body, acidity and sweetness. “We are actually bringing in coffee that the owner’s family produces, so we have a hand in every single part of the process,” she says. “One of the big things that we stand behind in both businesses, is that we operate in a direct trade model. We actually work directly with (Amador’s) family and other producers, so we are able to pay the farmers directly,” she says. Frequently, coffee farmers will sell their harvest locally at origin, so the coffee switches hands several times before reaching a consumer. “The producer often is left with the smallest amount of margin on their hard work,” Penny says. “We try to get people interested in what they are actually drinking and how buying from ethically-sourced importers and roasters makes a huge difference at origin.” Part of this education strategy comes in the form of cupping events held monthly at Five Star’s Roastery on Thomas Mill Road. Cupping is a method used throughout the coffee supply chain for testing quality and consistency. The coffee is first roasted, then ground, and the grounds are put into small cups. “The grounds brew right there in the cup, and then you scrape the top layer off,” says Penny. Then you get to taste or “slurp” the brew. 30 JUNE/JULY 2020
ERIN PENDER, BARISTA AND MARKETING
Find
Five Star Coffee Roasters coffee at Lowes Foods grocery stores, online and at area farmer’s markets. ASHLEY PENNY, OPERATIONS MANAGER
“
FIVE STAR COFFEES ARE ROASTED WEEKLY FOR MAXIMUM FRESHNESS.
Buying direct trade coffee makes a huge impact and will make a huge impact on the future of coffee for generations to come.
”
– Ashley Penny, Five Star Coffee Roasters
COFFEE FROM THE SANTA LUCIA FARM IN HONDURAS, OWNED BY AMADOR’S GRANDFATHER IS ONE OF THE BEST SELLERS.
“When we do the cuppings for Five Star, it is to acquaint the public with the variety and characteristics that can be found in coffee,” Penny says. Similar to a wine tasting at a vineyard, cuppings can reveal subtle flavors within a coffee. And the more you drink, the deeper your appreciation grows. “As I drink more coffee, especially black coffee, and I do more cuppings, my palette has matured so much, and I taste so much more than I did at first,” says Penny. “The consistency and attention to detail with Five Star’s blends and flavor profiles is awesome,” says Vicki Harry, owner of Thanks a Latte Coffee & Gift Boutique, which serves Five Star beans. “Our customers love their coffee! And I love the relationships that Nelson has formed with the coffee bean farmers. He has brought a few of the farmers … to Thanks A Latte to meet me and see where their coffee beans are being sold.” As a fifth-generation coffee farmer, preserving and growing the Honduran coffee trade is at the forefront of Amador’s mission. “We want to see Honduran coffee become better known for its quality and what it has to offer. A lot of people think of Brazil and Columbia … as the forefront in coffee, but Honduras has so much to offer in the realm In addition to their fresh roasted coffee, of specialty coffee,” Penny says. Five Star Coffee Roasters also sells Coffee Honey.
Coffee Honey
No, it isn’t laced with caffeine — the honey is produced by the same bees that pollinate the coffee trees on Amador’s family’s farms. “It is another nice way for producers and farmers to make another income when conditions are inconsistent in the coffee world,” says operations manager Ashley Penny.
FIVE STAR COFFEE ROASTERS 108 Thomas Mill Rd, Suite 101, Holly Springs (919) 671-0645 fivestarroasters.com
31
Cook at Home
When dining out isn’t an option, local culinary pros generously offer their timetested recipes to recreate at home.
Written by Emily Uhland | Photographed by Jonathan Fredin
Grilled Stone Fruit Bruschetta
Dan and Diana Saklad
Combining two warm-weather favorites — backyard grilling and stone fruit — produces a perfectly paired, quick appetizer. A handful of mint from your herb garden finishes the dish with flair.
INGREDIENTS: 1 baguette, cut into 1/2-inch slices 3 tablespoons olive oil 2 nectarines, cut into quarters 2 apricots, cut into quarters 8 ounces Mascarpone cheese Handful of fresh mint leaves Honey for drizzling Maldon sea salt for finishing
32 JUNE/JULY 2020
Photos courtesy of Whisk
by WHISK
DIRECTIONS: 1. Slice the baguette, and brush with olive oil on both sides. 2. Fire up the grill! Grill the bread until barely charred on both sides. Then, carefully grill the nectarines and apricots. 3. Assemble the bruschetta by spreading the Mascarpone cheese on the grilled bread, then layer with grilled stone fruit pieces and fresh mint leaves. Drizzle with honey and a sprinkle of finishing sea salt.
About
WHISK
Cary residents Dan and Diana Saklad founded Whisk to be a welcoming community for home cooks and professional chefs alike. The Saklads believe the kitchen is always the center of action in a home, and Whisk is stocked with thousands of unique, high-quality kitchenware and entertaining items. A variety of cooking classes are held every month, suitable for all levels of culinary expertise. 316 Colonades Way, Cary (919) 322-2458 | whiskcarolina.com
Mediterranean Chicken by BILLIAM’S CAFE AND CATERING
Packed full of savory flavor, thanks to mushrooms, sun-dried tomatoes and artichokes, Mediterranean Chicken, from Billiam’s Cafe and Catering, is one of their most popular recipes. To develop his keto-centric menus, founder Bill Myers uses a mix of original creations, family recipes and inspiration from his wife, Laura.
INGREDIENTS 4 boneless, skinless chicken breasts 2 jars of marinated artichoke hearts, drained 2 cups of frozen chopped spinach, thawed, excess water squeezed out 1 pound of sliced baby Bella mushrooms 1 large yellow or white onion, medium dice 3 ounces of shredded Parmesan cheese 1/2 stick of butter 4 ounces crumbled goat cheese Julienned sun-dried tomatoes
INSTRUCTIONS
Bill Myers
About
BILLIAM’S CAFE AND CATERING
It wasn’t 25 years of restaurant experience that convinced Bill Myers to start a catering business. “I was working with my wife, and she got tired of me. She told me, ‘You need to figure out what you want to do that’s not working with me everyday.’ And so I started this,” Myers says with a chuckle. Myers, a Holly Springs resident, started Billiam’s Cafe and Catering four years ago, specializing in corporate catering, meal delivery and ketogenic recipes. “I make fully prepared meals, dropped off at your home to pop in the oven or microwave to just reheat and eat,” says Myers. “I do a whole lot of Keto meals, and almost all of my food is gluten-free.” A year-round vendor at the Holly Springs Farmers Market, Billiam’s Cafe regularly sells out of their bi-weekly offerings: homemade chicken salad, Italian chopped salad and turkey and brie croissant sandwiches. “Food brings people happiness. I like making people happy,” Myers says. (443) 631-6400 | billiamscafe.com | @billiamscafe
1. Pan saute seasoned chicken breasts in a lightly oiled pan over medium high heat. Once chicken is cooked, place it to the side, and add butter to the pan. 2. Add diced onions and baby Bella mushrooms and saute until golden brown. Season with salt and pepper. 3. After the chicken has rested, chop into one inch cubes. Combine chicken, mushrooms, onions, artichoke hearts, spinach, and Parmesan cheese into a mixing bowl, and mix well by hand. Place mixture into a 13x9 pan, and bake covered at 350 for 30 minutes. 4. Top with goat cheese then julienned sun-dried tomatoes. Serve immediately and enjoy! 33
Honey Dijon Pork Tenderloin by OLD NORTH STATE CATERING
Cover your baking pan witih foil, and cleanup for this one-pan entree is a cinch. Pop veggies, such as asparagus, green beens or potatoes into the oven to roast alongside the pork.
INGREDIENTS 2 pork tenderloins 1/3 cup soy sauce 4 tablespoons honey 4 tablespoons olive oil 3 tablespoons orange juice 3 tablespoons dijon mustard 4 garlic cloves, minced 3 teaspoons dried rosemary or 1 sprig, freshly chopped fresh ground pepper to taste
INSTRUCTIONS 1. Preheat oven to 350 degrees. 2. Whisk together ingredients after pork tenderloins. Cut several slits in tenderloins about halfway through, or use fork to puncture 10-12 times into pork. 3. Place tenderloins into a foiled rimmed baking sheet or casserole dish, then pour sauce over them. 4. Bake in oven for 40-45 minutes, making sure to spoon sauce over the top of loins every 10-15 minutes. This will create a glaze over time as the sauce thickens. Pull out of oven when internal temperature reaches 145 degrees. 5. Allow meat to rest for 10 minutes before spooning sauce over the top and slicing for serving. Approximately 8 servings Wrenn’s Project Front Line recently provided thousands of hot meals to health care and emergency workers. Read more on pg. 64.
34 JUNE/JULY 2020
About
OLD NORTH STATE CATERING
Chef Chris Wrenn attended the famous southern cooking school: mom’s kitchen. “She specialized in southern cooking: homemade biscuits, butter beans just right, all the North Carolina-centric dishes. That’s how I grew up,” says Wrenn, who owns Old North State Catering with his wife Allison. “We specialize in North CarolinaChris Wrenn rooted dishes and making them new and exciting,” says Wrenn. “A twist on something you have grown up with.” Such as jalapeno, pimento cheese and bacon hush puppies with Sriracha cilantro mayo — Old North State’s most popular appetizer. Or their new creation: Brisket Bruschetta. “We country-fied a baguette,” Wrenn says. (919) 622-4792 | onscatering.com @oldnorthstatecatering
Photos by Amber Foster Smith Photography
Chocolate Chip Cookies by BAKED BY BILLIE
You’ve never made a chocolate chip cookie quite like this, with melted butter, brown sugar only and even Kahlua — it’s no wonder these are a Baked by Billie customer favorite. “People follow me for my chocolate chip cookies,” says baker Billie-Jo Cochran, who developed this no-mixer recipe through lots of experimenting and testing. “It has come a long way,” she says.
INGREDIENTS 1 cup unsalted butter 1 1/2 cup brown sugar (I prefer dark) 2 large eggs, room temperature 1 1/2 teaspoons pure vanilla extract 2 teaspoons Kahlua, optional 2 1/3 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon salt 1 1/2 cups Ghirardelli 60% cacao chocolate chips
INSTRUCTIONS 1. In a medium saucepan, melt butter until slightly brown; you will smell a nutty aroma. Let the butter cool for five minutes. 2. Whisk in brown sugar. Add vanilla and kahlua, and whisk until combined. 3. Whisk in room temperature eggs one at a time; make sure each one is incorporated. 4. In a large bowl whisk flour, baking soda, baking powder and salt. Slowly add dry ingredients to wet ingredients, add chocolate chips and mix until combined. 5. Refrigerate dough for two hours. 6. Preheat oven 350. Line cookie sheets with parchment paper. Using a small scoop, place cookies two inches apart on a cookie tray, bake for nine-11 minutes. 7. Place the tray on a cooling rack. Allow the cookies to cool for five minutes before removing from the tray. Enjoy with a glass of milk or wine.
Billie-Jo Cochran
About
BAKED BY BILLIE
“I just love to bake,” says Billie-Jo Cochran, founder of Baked by Billie custom bakery. “I have been baking since I was a child. I have memories of standing on a chair and helping my mom bake roll-out sugar cookies, banana bread … I was always in the kitchen with her.” Cochran, a Fuquay-Varina resident, started her special-order bake shop five years ago, whipping up in special event catering, custom cakes, cupcakes and donuts. “I’m a self taught baker,” she says. “I learned to adapt recipes — take family recipes and then make them all my own.” Baked by Billie offers delivery to Fuquay-Varina and Holly Springs. (732) 688-2842 | bakedbybillie.com @bakedbybillie 35
Mississippi Mud Bars by JO’S SWEET INDULGENCE
A decadent treat for chocolate lovers, Mississippi Mud Bars are one of baker Jo Pettit’s early creations. Make sure the marshmallows, pecans and frosting are prepped before the bars finish baking, as the final steps come together quickly.
INGREDIENTS 1 1/3 cups all-purpose flour 2 cups sugar 1/2 cup unsweetened cocoa powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 sticks unsalted butter, melted 4 large eggs 1 teaspoon vanilla extract 10-ounce package mini marshmallows 1 cup chopped, toasted pecans Frosting, recipe follows
INSTRUCTIONS 1. Preheat oven to 350 degrees. Lightly grease half sheet pan (12 x 18). 2. In a large bowl, whisk together the flour, sugar, cocoa, baking soda and salt. Add melted butter, eggs, and vanilla. Mix until evenly combined, making sure not to over mix. 3. Spread batter evenly in prepared pan. Bake 15-20 minutes until a toothpick in the center comes out clean. Prepare frosting while bars are baking. Watch the cake carefully that you don’t over bake. Remove pan from oven, and top with marshmallows and pecans. Bake for 3 to 5 minutes more until marshmallows are softened. 4. Remove from oven, and pour warm frosting over cake. Spread with a knife if necessary. Cool completely in pan before cutting into squares.
FROSTING 1/2 cup butter 1/2 cup milk 1/3 cup unsweetened cocoa powder 1 teaspoon vanilla 4 1/2 cups powdered sugar
Melt butter in a medium saucepan, over medium heat. Whisk in milk, cocoa and vanilla. Bring to a boil, whisk constantly. Remove from heat. Whisk in powdered sugar until smooth. 36 JUNE/JULY 2020
About
JO’S SWEET INDULGENCE
“I absolutely love every time I step on that truck, despite that I get up at 4 a.m. It’s the hardest work I will ever love,” says Jo Pettit, founder of Jo’s Sweet Indulgence bread and pastry truck. “Brick and mortar was not for me. I like the mobile truck; you can just pick up and go,” she says. Pettit’s truck is fully-equipped with a 20-quart mixer, oven, refrigerator, freezer — everything needed to create a tantalizing mix of savory and sweet offerings, such as her everything bagel pretzel sliders with homemade pimento cheese. “One of the things I really love about bread is it’s just water, flour, salt and yeast. So few ingredients, but you can do so much with it,” says Pettit, a Holly Springs resident. Find Jo’s Sweet Indulgence at special events and community gatherings, or request a special order. (984) 297-0202 jossweetindulgence.com @jossweetindulgence
The Moving Truck is Leaving! Are you ready to learn about your new community? Your local welcome team is ready to visit you with a basket full of maps, civic information, gifts, and gift certificates from local businesses. From doctors to dentists and restaurants to repairmen...we help newcomers feel right at home in their new community! For your complimentary welcome visit, or to include a gift for newcomers, call 919.809.0220 or visit our website, www.nnws.org.
Hungry for more recipes? Visit MainAndBroadMag.com for staff favorites from our quarantine cooking adventures.
CARY | APEX | MORRISVILLE | HOLLY SPRINGS FUQUAY-VARINA | GARNER | ANGIER WILLOW SPRING | CLAYTON | CLEVELAND
37
Surviving Main & Broad recently
conducted exclusive interviews with four local restaurateurs during the height of the Covid-19 pandemic. We thank each of the participants willing to answer tough questions amid such difficult circumstances.
KATIE DIES, CO-OWNER OF DOWNTOWN FUQUAY’S STICK BOY BREAD COMPANY AND THE MILL
SCOTT JOHNSON, OWNER/ OPERATOR OF EGGS UP GRILL IN FUQUAY-VARINA
JONATHAN PIERCE, FOUNDER AND MANAGING PARTNER OF THE MASON JAR TAVERN IN FUQUAY-VARINA AND HOLLY SPRING, PICTURED WITH HIS WIFE
TOM MCGRATH, OWNER OF ASSAGGIO’S PIZZERIA RISTORANTE IN FUQUAY-VARINA
38 JUNE/JULY 2020
M&B:
PIERCE: “This all still feels like
a bad dream or the scene from a movie. It’s definitely been the most difficult time of my life professionally. On March 16, I had to tell my entire team they were furloughed for the foreseeable future. These are my friends, and many of them have been a part of my life for years. I wake up each day both knowing we will get through this and worrying about my team. “On a personal level, I am learning to be still. I love to work and to be constantly busy. Over the past few weeks, I have practiced resting. I’ve spent more time with my wife and daughter than I have ever been able to before. While I’m eager to get back up and running, I cherish the time we have at home together.” MCGRATH: “We have lost considerable lunch business, but nights have been okay due to takeout and delivery options like DoorDash and Grubhub. Sunday lunches are the biggest negative, since there’s been no after-church rush.”
The negative impacts of the coronavirus pandemic hit restaurants hard and fast. How have you been effected?
DIES: “Overall, both Stick Boy and The Mill are
doing okay. We’ve received incredible support from our local community and have adjusted quickly to offering to-go and curbside pick-up services. The wholesale side of the bakery business has taken the biggest hit, as more and more full-scale restaurants, food trucks and coffee shops close their doors.” JOHNSON: “It has been an emotional roller
coaster, that’s for certain. I’m an optimist and a man of faith, so I know that we will get through this.”
M&B: What have been the most difficult factors you’ve faced during this unprecedented time of business interruption?
MCGRATH: “There is a lot of
stress when it comes to continuing to pay rent, cover payroll and consider whether or not to cut our hours of business.” PIERCE: “The most difficult
part so far was having to make the decision to close completely versus trying to offer take-out and delivery. Each restaurateur has had to make this decision, and the factors are different for all of us. For Mason Jar, we made the decision that felt like the best long-term (option). We pivoted our mindset from trying to keep things going as long as possible to making sure our teams have something to come back to when this is all over.” JOHNSON: “As difficult as the financial side
of trying to stay afloat has been, the most difficult thing has been the impact to my staff. I have a great time working at Eggs Up Grill, and we have bonded as a team over the last few years. These are people I care about, and they care about each other. There is strength in that, but it also means that we worry about each other.” DIES: “Staying up-to-date on current CDC and WHO recommendations and keeping my team and our customers informed has been challenging. Things are moving at lightning speed! It’s also been incredibly difficult to reduce my staffing team at both businesses. We’re a family, and telling folks to stay home is hard.”
Crisis
continued on page 40
Q&A with Local Restaurateurs
Written by David McCreary | Photographed by Jonathan Fredin 39
continued from page 39
M&B: A recent article on Eater.com indicated there’s a special bond that restaurant owners and their colleagues share during tough times. How have you experienced this reality with your employees?
PIERCE: “The bond I am ex-
periencing is not just between other restaurateurs. While the service industry is definitely affected, everyone I know has been affected by the coronavirus. I feel bonded with people I have typically not felt as connected to in the past.”
DIES: “My team at the bakery and at The Mill are incredible! They’ve leaned into our businesses and have been ready and willing to do whatever is needed: organizing curbside pick-up, taking on new responsibilities, running errands for one another, participating in brainstorming sessions, and even making silly videos for social media. I most clearly saw our bond when Charissa (my sister-in-law and the manager of The Mill) and I were at The Mill waiting to hear Governor Cooper’s executive order mandating all restaurants and bars to close their dine-in service. We were so anxious! Slowly, one by one, The Mill employees trickled in. They wanted to be there to support us and to support each other. It was a perfect picture of a family coming together.” MCGRATH: “We are so grateful to still be working. Going through this tough time together will makes us stronger in the future.“ JOHNSON: “Even before the Covid-19 outbreak we were a close group. We have gotten to know each other’s families, we get together outside of work when we can, celebrate each other’s successes and console each other during hard times. This is the reason that I left the corporate world and opened this restaurant. I wanted to make a living and care for my family, but I also wanted to make an impact in my community. Through various community outreach efforts, supporting local sporting teams, and more specifically, creating jobs and building relationships with the people that work in those jobs, we strive to make a difference. When I’m done with these restaurants, hopefully a long time from now, I will measure my success in a very large part by the impact we’ve been able to make in the lives of our staff and in our community.”
40 JUNE/JULY 2020
ON MARCH 17, GOVERNOR COOPER ORDERED NORTH CAROLINA’S BARS AND RESTAURANTS TO CLOSE THEIR DINING ROOMS. A STATEWIDE STAY-AT-HOME ORDER WENT INTO EFFECT ON MARCH 27. RESTAURANTS WERE LIMITED TO TAKE OUT AND CURB SIDE SERVICE ONLY.
M&B: How have your customers, friends and fellow restaurateurs responded during this time of uncertainty and instability?
DIES: “The support from our community leaves me speechless. Our customers have continued to show up and place their orders. They’ve been gracious with us as we have worked through the kinks of to-go and curbside pickup services. They’ve shared our posts and videos on social media, and they’ve sent us messages of encouragement. Fellow business owners have been checking in via Zoom. JOHNSON: “I can’t say enough about how people
Free Pickup & Delivery Dry Cleaning & Laundry
have expressed concern and offered help, and I believe that this is a strength of humanity. We fight and argue, but we also have a long history of coming together during hard times.” PIERCE: “Every day, I receive countless kind words and well wishes from our customers eager to get their Mason Jar fix once this is all over. Our staff have been … gracious and understanding with my decision to close and are eager to get back to serving our community.” MCGRATH: “We’ve seen an unbelievable show of support from our customers and friends. I just want to thank everyone who has come out to support Assaggio’s during this difficult time.”
M&B:
“
The support from our community leaves me speechless.
”
PICKUP
– Katie Dies, Stick Boy Bread Company and The Mill
CLEAN UP
JOHNSON: “The first thing I’ll do is get this res-
taurant back open and start paying my employees again! I’m sure we’ll have a party to kick things off, and we’ll do a grand re-opening. Small family owned businesses are the lifeblood of our economy and communities.” MCGRATH: “I want to walk through a full dining room and take time to thank everyone for their unwavering support.”
What is the first thing you want to do once a sense of normalcy resumes?
SIGN UP
DIES: “(I will) hug my team members and enjoy a drink at The Mill.” PIERCE: “It is weird visiting my parents in their driveway from 10 feet away and not being able to embrace them. It’s odd when I see a good friend and have to keep my distance, so when all this is over, the first thing I’m going to do is hug my parents and embrace those friends. Certainly, if nothing else, this pandemic has taught us not to take simple things ... for granted.” MB
SUIT UP Serving Fuquay-Varina • Holly Springs • Raleigh Cary • Apex • Angier • Willow Springs
919-552-8381 goodwinsglamorama.com
Read more about southern Wake’s response to Covid-19 on pages 20, 64 and online at mainandbroadmag.com. 41
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Dine Restaurant hours and service may be limited at this time. Check individual locations for most current information.
FUQUAY-VARINA Abbey Road Tavern and Grill “Signature Beatle burgers and live entertainment.” 711 N. Main St.; Fuquay-Varina (919) 762-7731; abbeyroadnc.com Anna’s Pizzeria “Piping hot pizzas and mouthwatering Italian food.” 138 S. Main St., Fuquay-Varina (919) 285-2497; annaspizzeria.com Aviator Pizzeria & BeerShop “Brick oven pizza & craft beer.” 601 E. Broad St., Fuquay Varina (919) 346-8206; aviatorbrew.com Aviator SmokeHouse BBQ Restaurant “All of our food is made in-house.” 525 E. Broad St., Fuquay-Varina (919) 557-7675; aviatorbrew.com Assaggio’s Pizzeria Ristorante “Top quality ingredients go into every dish.” 941 East Broad Street, Fuquay-Varina (919) 557-9505; assaggios-fuquay.com Chocolate Fix “Let us be the sweet spot in your day.” 135 S. Main St., Fuquay-Varina (919) 557-1233; facebook.com/chocolatefixfv
The Corner Biergarten “Bar & bottle shop.” 1625 N. Main St., Suite 133, Fuquay-Varina (919) 246-6649; tcbiergarten.com Cultivate Coffee Roasters “Modern industrial twist on a small town coffee shop.” 128 S. Fuquay Ave., Fuquay Varina (919) 285-4067; www.cultivate.coffee Daddy D’s BBQ “Slow cooked with love.” 1526 Broad St., Fuquay-Varina (919) 552-6464; daddydsbbqnc.com Drive Bru “Drive thru coffee shop with N.Y. coffee & Carolina charm.” 1013 E Broad St., Fuquay-Varina (607) 745-2512; @drivebru Eggs Up Grill “Breakfast favorites served all day.” 1436 N Main St, Fuquay-Varina (919) 285-4463; eggsupgrill.com El Dorado “Enjoy the most delicious Mexican food amongst family.” 112 E Vance St, Fuquay-Varina (919) 557-0287; eldoradomexicanrestaurant.com
FuQuay Brus “Quaint coffee cafe with New York coffee, baked goods, beer, wine and keto.” 400 Broad St., Fuquay-Varina (607) 745-2512; @fuquaybrus Garibaldi Trattoria Pizza & Pasta “Authentic Italian cuisine and quality service.” 900 N. Main St., Fuquay-Varina (919) 552-8868; garibalditrattoria.com The Healthy Spot “Meal replacement smoothies and energizing teas.” 961 East Broad St., Fuquay-Varina (919) 552-5373; @healthyspotfuquay J&S New York Pizza “Family-owned and operated Italian restaurant.” 500 Broad St., Fuquay-Varina (919) 557-6921; jandsnypizza.com Joyce & Family Restaurant “Home cooked Southern favorites.” 129 N Main St., Fuquay-Varina (919) 567-1717; @joyceandfamily Juicehaus “Made-to-order fresh, raw juice.” 509 North Broad St, Fuquay Varina (919) 396-5588; juicehaus.org Laurel Wine Bar at Cellar 55 “Mediterranean-inspired small plates with wine pairings.” 1351 East Broad St., Fuquay-Varina (919) 446-1156; cellar55.com
HOMEMADE PASTRIES AND HAND-PAINTED CHOCOLATES FROM TSURU SWEETS & COFFEE IN FUQUAY-VARINA
The Mason Jar Tavern “All the comforts of Southern hospitality with a modern twist.” 305 S. Main St., Fuquay-Varina (919) 762-5555; themasonjartavern.com The Mill “Coffee. Beer. Wine. Community.” 146 S. Main St., Fuquay-Varina (919) 557-2123; themillfuquay.com 42 JUNE/JULY 2020
DENOTES ADVERTISER
Photos by Jonathan Fredin
Los Tres Magueyes “We prepare our food fresh daily.” 401 Wake Chapel Road, Fuquay-Varina (919) 552-3957; lostresmagueyes.com
Nil’s Cafe “Family-oriented Mediterranean cafe.” 513 Broad Street, Fuquay-Varina (919) 567-0887; nilscafe-weebly.com Pints Ice Cream & Beer 512 Broad Street, Fuquay-Varina @pintsicecream Stick Boy Bread Co. “Handcrafted baked goods from scratch … all natural ingredients.” 127 S. Main St., Fuquay-Varina (919) 557-2237; stickboyfuquay.com
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HOLLY SPRINGS
Dine Triple Barrel Tavern “Restaurant, sports bar & billiards.” 2221 N Grassland Drive, Fuquay-Varina (919) 762-0940; @triplebarreltavernfuquayvarina Tsuru Sweets & Coffee “Elegant-yet-sassy gourmet confectionery.” 411 Broad St, Fuquay-Varina (919) 285-2646; tsurusweets.com Vicious Fishes Tap & Kitchen “Eclectic twists on comfortable bar food.” 132 South Fuquay Ave., Fuquay-Varina (919) 762-7876; viciousfishes.com/fuquay-nc
CHOOSE FROM MORE THAN 20 WING SAUCES AT WINGIN’ IT TAPHOUSE AND GRILLE IN FUQUAY-VARINA
Wingin’ It Bar and Grille “Family-friendly neighborhood pub.” 1625 N. Main St., Suite 109, Fuquay-Varina (919) 762-0962; winginitbarandgrille.com Zeera Indian Restaurant “Authentic goodness in traditional Indian food.” 1311 E Broad St., Fuquay-Varina (919) 762-6215; zeeranc.com
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Acme Pizza Co. “Chicago-style deep dish pizza.” 204 Village Walk Dr, Holly Springs (919) 552-8800; acmepizzaco.com Bass Lake Draft House “34 beers on tap.” 124 Bass Lake Rd, Holly Springs (919) 567-3251; basslakedrafthouse.com Blaze Pizza “Fast fire’d, perfectly crisp perfection.” 316 Grand Hill Place, Holly Springs (919) 261-5950; blazepizza.com The Blind Pelican “Creative seafood and boat drinks.” 120 Bass Lake Road; Holly Springs (984) 225-2471; blindpelicanseafood.com The Butcher’s Market “Premium meats and specialty grocery.” 4200 Lassiter Rd, Holly Springs (919) 267-919); thebutchersmarkets.com Cristo’s Bistro “Hand tossed NY style pizza.” 5217 Sunset Lake Rd, Holly Springs (919) 363-8852, cristosbistro.com
The place to go for craft beer. The best selection of German and craft beer in the area!
BEERS Large Collection ON TAP CRAFT BOTTLES
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1625 N. Main St. #133 Fuquay-Varina 919.246.6649 | tcbiergarten.com
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Dogs are Welcome! 43
Eggs Up Grill “Breakfast favorites served all day.” 4216 Lassiter Road, Holly Springs (919) 495-4530; eggsupgrill.com Healthy But Good “Fast food for smart people.” 424 Village Walk Drive, Holly Springs (919) 341-5554; @healthybutgoodhollysprings Hickory Tavern “Something for every appetite.” 401 Village Walk Drive, Holly Springs (919) 557-2064; thehickorytavern.com
HARVEST MOON’S WAFFLE HAS APPLE SLICES, GOAT CHEESE, TOASTED PECANS AND HONEY.
rise
Dine Fera’wyn’s Chocolate Cafe “Forget love, I’d rather fall in chocolate.” 652 Holly Springs Road, Holly Springs (415) 758-3296; ferawyns.com Fiesta Mexicana Restaurante Mexicano “Authentic. Hot. Fresh.” 428 Village Walk Drive, Holly Springs (919) 346-1330; fiestamexicananc-hollysprings.com Freddy’s Frozen Custard & Steakburgers “Great food without a long wait.” 221 Grand Hill Place, Holly Springs (919) 557-3475; freddysusa.com Harvest Moon Bakery – Cafe “Breakfast and lunch cafe with scratch-made bakery and locally roasted coffee.” 128 Bass Lake Road, Holly Springs (919) 586-7005; harvestmoonbakerycafe.com
Homegrown Pizza “Pizza, calzones and sandwiches.” 4928 Linksland Drive, Holly Springs (919) 577-5575; homegrownpizza.com Kobe HIbachi and Sushi 515 North Main Street, Holly Springs (919) 557-1437; kobehollyspringsnc.com Los Tres Magueyes “A Mexican Treat.” 120 Bass Lake Road, Holly Springs (919) 552-6272; lostresmagueyes.com Mama Bird’s Cookies + Cream “A unique spin on a timeless dessert.” 304 N. Main St., Holly Springs (919) 762-7808; mamabirdsicecream.com The Mason Jar Tavern “All the comforts of Southern hospitality with a modern twist.” 114 Grand Hill Place, Holly Springs (919) 964-5060; themasonjartavern.com MediTerra Grill “Delicious ingredients. Old world recipes.” 108 Grand Hill Place, Holly Springs (919) 762-7851; mediterranc.com Mi Cancun Mexican Restaurant 324 Grand Hill Place, Holly Springs (919) 552-9979; micancunmx.com
From our family to yours.
Michelangelos Pizza “Pizza buffet for lunch and dinner.” 7280 GB Alford HWY, Holly Springs (919) 557-4992; michelangelospizza.com My Way Tavern “Freshly made all-American foods.” 301 W. Center St., Holly Springs (919) 285-2412; mywaytavern.com Niche Wine Lounge “Tranquility by the glass.” 109 Main St., Holly Springs (919) 552-2300; nichewinelounge.com The Original N.Y. Pizza “Bringing a taste of New York to North Carolina.” 634 Holly Springs Road, Holly Springs (919) 567-0505; theoriginalnypizza.com Osha Thai Kitchen & Sushi “Authentic Thai cuisine: well-balanced dishes bursting with flavor.” 242 S Main Street, Holly Springs (984) 538-6742; oshathaikitchennc.com
9 0 0 N . M a i n S t r e e t | F u q u a y Va r i n a , N C | 9 1 9 - 5 5 2 - 8 8 6 8 | g a r i b a l d i t r a t t o r i a . c o m
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Rise Southern Biscuits & Chicken “The best dang biscuits.” 169 Grand Hill Place, Holly Springs (919) 586-7343; risebiscuitsdonuts.com Sir Walter Coffee + Kitchen “Creative cafe by day. Full restaurant at night.” 242 S Main St. Suite 118, Holly Springs (919) 390-2150; sirwaltercoffeekitchen.com Skrimp Shack “Casual seafood cuisine.” 7244 Alford Hwy, Holly Springs (919) 335-3924; theskrimpshack.com Sweetberry Bowls “Beautiful and delicious bowls, wraps and salads.” 150 West Holly Springs Rd, Holly Springs (984) 225-2656; sweetberrybowls.com Sweet Southern SnoBalls “Shaved ice and Hershey’s Ice Cream.” 527 N. Main St., Holly Springs (919) 291-3355; @sweetsouthsnoballs Thai Thai Cuisine “Home cooked Thai food.” 108 Osterville Drive, Holly Springs (919) 303-5700; thaithaicuisinenc.com Thanks A Latte “Coffee and gift boutique.” 1118 Kentworth Drive, Holly Springs (919) 577-0070; thanksalattegiftsnc.com Town Hall Burger & Beer “Neighborhood beer and burger joint.” 301 Matthews Dr, Holly Springs (919) 335-5388; Townhallburgerandbeer.com
CARY Chanticleer Café & Bakery “Family-owned restaurant serving up breakfast, lunch and specialty coffees.” 6490 Tryon Road, Cary (919) 781-4810; chanticleercafe.com Chef’s Palette “Creative flair and originality in every aspect of our service.” 3460 Ten Ten Road, Cary (919) 267-6011; chefspalette.net Corbett’s Burgers & Soda Bar “Good old-fashioned burgers and bottled soda.” 126 Kilmayne Drive, Cary (919) 466-0055; corbettsburgers.com
rise
Dine Craft Public House “Casual family restaurant.” 1040 Tryon Village Drive, Suite 601, Cary (919) 851-9173; craftpublichouse.com Duck Donuts “Warm, delicious and just the way you like them.” 100 Wrenn Drive #10, Cary (919) 468-8722; duckdonuts.com/location/cary-nc Gonza Tacos y Tequila “Award-winning Colombian-Mexican cuisine.” 525-105 New Waverly Place, Cary (919) 653-7310; cary.gonzatacosytequila.com Herons “The signature restaurant of The Umstead Hotel and Spa.” 100 Woodland Pond Drive, Cary; (919) 447-4200; theumstead.com/dining/restaurants-raleigh-nc
La Farm Bakery “Handcrafted daily … only the freshest ingredients.” 4248 NW Cary Parkway, Cary; 220 W. Chatham St., Cary; 5055 Arco Street, Cary (919) 657-0657; lafarmbakery.com Lucky 32 Southern Kitchen “Exceptional renderings of classic Southern dishes.” 7307 Tryon Road, Cary (919) 233-1632; lucky32.com/cary Lugano Ristorante “Italian dining in a comfortable and casual atmosphere.” 1060 Darrington Drive, Cary (919) 468-7229; luganocary.com Mellow Mushroom “Beer, calzones and creative stone-baked pizzas.” 4300 NW Cary Parkway, Cary (919) 463-7779; mellowmushroom.com Pizzeria Faulisi “Simple foods from a simple way of cooking: a wood-burning oven.” 215 E. Chatham St., Suite 101, Cary pizzeriafaulisi.com
Thanks to our Shroomies for all your support! We are taking every precaution to protect our community and our staff.
Mellow Monday 4pm-9pm $10 Large Cheese Pizza
Monday- Thursday 11am-4pm Two- 1 Topping Medium Pizzas $20
Mellow at Home Dinner and Pizza Kits also available Open Daily 11am- 9pm • Curbside Pick-Up 919-463-7779 Delivery www.mellowmushroom.com
4300 NW Cary Parkway Cary, NC 919-463-7779
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45
There
Back
Millstone Creek Orchards Written by Alexandra Blazevich Photographed by Jonathan Fredin
Tucked into Ramseur, N.C., one family farm has 19 years of memories rooted in its soil. Millstone Creek Orchards began in 2001, when Byrd Isom planted a few rows of apple trees and sold the harvested fruit out of the bed of his truck. Three years later, he opened the farm up to the community, where guests could pick their own fruit, go for a hayride or picnic on the land. Before his death in 2015, Isom asked his children to take over his beloved farm. His daughDRIVE TIME ter Beverly Mooney chose to conFrom Holly Springs: 55 minutes trol the farm’s operations, keeping From Fuquay-Varina: up with everything from book65 minutes keeping to canning to giving the farmers their tasks each day. In its sixteenth season, the 80-acre property is home to fishing ponds, an old-fashioned donut and ice cream shop, and picnic tables for guests to bring meals from home to share together, all among bushes of berries and peach trees. “We’re stepping back in time here,” Mooney says, of the values, activities and even the old-timey playset that sits on the grounds. continued on page 48
46 JUNE/JULY 2020
BLUEBERRIES
“
we would pick the fruit, and then we get to come home and bake, and enjoy it together as a family. So it’s just a lot of precious memories that you can create all together.
”
– Marissa Devine, Millstone Creek Orchards
TRUNKS OF PEACH TREES ARE PAINTED WHITE TO PREVENT CRACKING AND SPLITTING OF NEW BARK, WHICH CAN ALLOW INTRODUCTION OF DISEASE, INSECTS AND FUNGUS.
47
THE APPLE BARN SELLS CANNED GOODS, APPLES CIDER SLUSHIES, ICE CREAM AND CANDY.
MILLSTONE CREEK ORCHARD OWNER NICK MOONEY AMONG HIS 1.5 ACRES OF BLACKBERRIES, WHICH ARE READY TO PICK IN JULY. BLUEBERRIES, PEACHES, APPLES AND PECANS ALSO GROW AT THE ORCHARD.
continued from page 46
“What’s neat about (visits) here is you see the phones, but primarily you see people taking pictures with their phones, and that’s cool.” While a lot of programs and events are geared toward young children and families, there is truly something for everyone. Marissa Devine first visited the farm as a teenager when her family moved to North Carolina 13 years ago. Coming from Long Island, N.Y., she was used to apple picking in the fall. Devine and her family fell instantly in love with Millstone Creek Orchards and its hometown feel. “As a family, we would pick the fruit, and then we get to come home and bake and enjoy it together as a family. So it’s just a lot of precious memories that you can create all together,” she says. Devine graduated from UNC-Chapel 48 JUNE/JULY 2020
Hill with a degree in business. When looking for a job, her mom suggested getting in touch with Mooney, who the Devine family had gotten to know over the years. Eventually, Devine took over marketing and social media for Millstone Creek Orchards. “The family friendly environment Beverly and Nick have created make this a place where anyone can come and feel like they are a part of the orchards, and like this is a space where they can create these family memories,” Devine says. Unlike other local farms, which may yield one or two types of fruits or vegetables, Millstone Creek Orchards has several. Throughout the summer and fall, the harvest consists of berries, peaches, pecans, apples and pumpkins for guests to enjoy. New this year, they’re adding raspberries to the mix. “We don’t have a lot of anything, but we have a little of a lot of things,” Mooney says.
March and April start the season with a lot of planting and working the land. That work pays off come June and July, when the fruit is ready for harvest. Even before the fruit blooms, the orchard begins hosting special events like a weekly farmers market. From June through the end of the year, Millstone Creek Orchards hosts an event just about every weekend, starting with their Very Berry Celebration and ending with the Christmas Hayride, where kids get to have story time with Santa, decorate cookies and even watch Christmas movies on the farm. Both Mooney and Devine agree that their favorite activity on property is the Fruity Picking Storytime for children ages 3 to 7. This adult-chaperoned event is held weekly in the warmer months and teaches continued on page 50
Better Together. A
t Windsor Point, we know everything’s better when you’re close to those you love. New residents relocating to Southern Wake want their family and friends to move close and enjoy all the area has to offer. Conveniently located in the heart of Fuquay-Varina, Windsor Point residents enjoy living close to shopping, recreational and cultural opportunities, as well as major medical centers. Our community is custom-made for its residents who choose from a selection of cottages and apartments, flexible dining plans and fitness options. Housekeeping, maintenance, and transportation worries become a thing of the past. Windsor Point is a Life Plan Community with Continuing Care providing Independent and Assisted Living, Memory Care and Skilled Nursing. Even if health needs keep couples apart, at Windsor Point our levels of care allow loved ones to remain close to one another. For more information about joining us, call our Marketing Department at 919-552-4580 or visit us online at windsorpoint.com.
1221 Broad Street, Fuquay-Varina
919-552-4580 • windsorpoint.com
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continued from page 48
participants where their favorite foods come from. Each story time also includes a hayride and take-home goodies. “The fact that the little kids can pick (the fruit) and then bring it home to enjoy is really special,” Devine says. “There’s such a difference between picking fresh blueberries or a fresh peach off the tree instead of getting it at the grocery store. The taste is unimaginable.” Mooney has been a part of story time for 10 years. “I get to see these kids grow up a little bit when they’re young,” Mooney says. “I meet them, and they all know me.” Between the programs, festivals and pickyour-own produce, the farm’s popularity continues to grow. In 2019 alone, 5,000 guests booked tours on the farm and about 27,000 people visited overall. “It is ridiculously humbling,” Mooney says. “If you come (in) September or October, which is our peak season, on a Saturday or Sunday, we will have 500 to 700 guests on a day visit.” While farming is her labor of love, Mooney knows there are good and bad years. “Farming is the most frustrating and rewarding thing you will ever do,” Mooney says. “We have freezes and hails and tornadoes and hurricanes and too much rain and not enough rain, too hot a summer and too cold a spring. You have to be willing and able to adapt to what you’re facing.” While Mother Nature is unpredictable, through her many years of farming, Mooney has a positive perspective. “The beauty of this is, every year I get a brand new, clean slate, and we start all over again,” she says. “We’re blessed to get that opportunity to redo it.” MILLSTONE CREEK ORCHARDS 506 Parks Crossroads Church Road, Ramseur (336) 824-5263 millstonecreekorchards.com
50 JUNE/JULY 2020
CAKES, SWEET BREADS, FUDGE AND CHOCOLATE-COVERED STRAWBERRIES ARE AVAILABLE AT GRANNY’S KITCHEN AT MILLSTONE CREEK ORCHARD, BELOW.
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IV
E
Cultivate Coffee Mural
Artist Jason Clark approached the owners of Cultivate Coffee with a unique idea — he would paint a mural free of charge on their brick building, if he could have artistic control to develop the concept and style. “An artist can’t get a better business card than a massive mural on the side of a building,” says Clark, a resident of Willow Spring. “Since Cultivate roasts their own beans, why don’t we do the national animal from all the regions where you source your coffee,” Clark proposed. Animals from Mexico, Ethiopia, Rwanda, Zambia, Uganda and Indonesia are depicted in black and white linocut style, created using a combination of brush and spray painting. “I never really name my murals,” says Clark. “When I’m done, they belong to the public after that.” 128 S. Fuquay Avenue, Fuquay-Varina #fvdowntown #publicart #localcoffeeshop #cultivatefv
PAINTER JASON CLARK WORKED IN THE EARLY MORNING AND LATE AT NIGHT, OFTEN STARTING AT 5:00 A.M. AND FINISHING AT MIDNIGHT, TO COMPLETE THIS MURAL IN THE HEAT OF SUMMER. @JASONTHOMASCLARK
52 JUNE/JULY 2020
Written by Emily Uhland
B OUR FAVORITE
Insta-Worthy
Jonathan Fredin
HOT SPOTS
Since we spent the spring homeschooling, baking bread and generally not leaving the house (except our essential workers — thank you!), let’s spend the summer getting reacquainted with all the charm southern Wake has at hand. From abstract murals to historic homes, these perfectly-Instagrammable destinations are calling. 53
Sweetberry bowls Tucked into the intersection of Holly Springs Road and N Main Street in Holly Springs, Sweetberry Bowls serves up beautiful and delicious food with a focus on nutrition. The headliners are the acai and pitaya (a.k.a. dragon fruit) bowls — blended, frozen, smoothie-like concoctions that can be topped with additions such as fresh fruit, granola, honey and coconut. “Ninety percent of our ingredients are absolutely fresh,” says owner Troy Lehrer, who opened the shop with his wife last October. “We were really drawn to the super fruits, and fell in love with the healthy, fast casual idea.” The bowls are vibrant as well as tasty, and the store’s playful interior with pink walls and textured boxwood creates a cheerful photo studio. 150 West Holly Springs Road, Holly Springs #madewithgoodvibes #goodvibesalways #eatlocal
Bonus:
Across the street you’ll find local favorite Mama Bird’s Ice Cream, scooping specialty handmade frozen delights. Fill a waffle cone with gourmet flavors like Hey Honey, Cotton Candy or Caramel Frappe, and make all your friends jealous. #aloveworthsharing
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Fuquay-Varina Community Library
Not quite a year ago, Fuquay-Varina debuted a new public library on Bramblehill Drive, boasting 9,800 square feet, 45,000 books and 16 public computers. Designed by Raleigh-based architecture firm LS3P Associates, the building’s towering walls of windows reflect the surrounding sky and trees, and allow ample natural light into the reading rooms. The architects employed unique features like solar shading fins and low-E glazing to help control glare and temperature. A mix of materials — brick, metal panel and curtainwall — define the modern exterior. “The focus of the design was to create a forwardlooking design that provides a community hub. This library is scaled to grow in the future along with the community, and allows visitors to see the activity from outside looking in and inside looking out,” says architect Dean Rains. A 2019 Gallup poll revealed that Americans visit libraries more often than movie theaters. With a library like this, we understand why. 271 Bramblehill Drive, Fuquay-Varina #fuquayvarina #architecture #publiclibrary #outandabout
Courtesy of LS3P. Susan Holt Photography. susanholt.photography
Jonathan Fredin
continued from page 53
Owned by Holly Springs residents Tina and Stanley Rimmer, this teal 1966 Ford F100 can be found around downtown Holly Springs spreading love and cheer by way of fresh flowers. With an eclectic, vintage style, the truck sells premade arrangements and individual stems to build your own bouquet. “The variety of flowers vary, based on season, but I typically always keep rosemary, lavender, eucalyptus and various other herbs I grow myself,” says Tina Rimmer. Track Betty Jean’s Flower Truck on social media to find their next pop-up location, or hire them for a special event or family photo session. @bettyjeansflowertruck #theflowertruck #flowersofinstagram #shoplocal #popupshop
NAMED AFTER THE OWNER’S MOTHER, BETTY JEAN’S FLOWER TRUCK SPREADS KINDNESS THROUGH “OUR LOVE OF FLOWERS.”
Jonathan Fredin
Courtesy of Betty Jean’s Flower Truck. Carly Hinson Photography
Betty Jean’s Flower Truck
Fuquay Mineral Spring Park
105 West Spring Street, Fuquay-Varina
continued on page 58
This idyllic park in downtown Fuquay commemorates the healing waters of the original mineral spring, discovered in 1858, that drew visitors to the early town of Fuquay Springs. Today, the beautiful walking paths, charming springhouse, bridge and picnic tables serve as a peaceful destination for residents and the site of town celebrations, like the annual tree lighting. #fuquayvarina #fvdowntown #parksandrec #getoutside #selfieatthesprings
55
Jonathan Fredin
continued from page 55
The Leslie-Alford-Mims House In the heart of Holly Springs’ Village District, the historic Leslie-AlfordMims House waits nestled among the magnolia trees. The impressive white, Greek Revival-style home dates back to 1840, when antebellum socialites Archibald and Isabelle Leslie commissioned an impressive 38-room mansion. The home was occupied by Major General Jefferson Davis at the end of the Civil War, then purchased by Col. George B. Alford in the 1870s. It remains one of southern Wake’s most well-known buildings on the National Registry of Historical Places, and is a popular wedding and special event venue. 100 Avent Ferry Road, Holly Springs #historic #mimshousenc #villagedistrict #hollysprings
With gorgeous lake views, a clubhouse on the water and mother nature’s intrinsic allure, Holly Springs’ popular Bass Lake Park is a no brainer. Year-round fishing, biking and hiking, plus seasonal boat rentals offer plenty of scenic photography options. The adjacent Jefferson L. Sugg Farm’s rustic setting, and frequent special events make it a great spot for memory making, too. Triangle resident and yoga instructor Brittany Williams, of Britt Does Splits, used Sugg Farm Park’s sweeping views to highlight her love of handstands and inversions. 900 Bass Lake Road, Holly Springs #basslakenc #suggfarmpark #weekendadventures #hollyspringsnc
56 JUNE/JULY 2020
Thomas James Kelley @tjameskphoto
Sugg Farm and Bass Lake Parks
BRITTANY WILLIAMS OF BRIT DOES SPLITS. @BRITDOESSPLITS.
Where are your prized insta-worthy locations? Tag @mbmagazinenc to show us your favorite local Insta-destinations. #MainandBroad Special thanks to model Alena Freer.
Jonathan Fredin
COMBINING HISTORY, PATRIOTISM AND LOVE OF COMMUNITY, ARTIST SEAN KERNICK CREATED A BOLD WELCOME TO DOWNTOWN VARINA. @SEANKERNICK
“I love Fuquay Varina” Mural In a unique fusion of patriotism and history, artist Sean Kernick created an impressive welcome into downtown Varina on the side of what is now Tsuru Sweets & Coffee. The mural is one of three in Wake County completed in partnership with the The United Arts Council of Raleigh and Wake County. “We had just completed the mural on the side of the new arts center (which was not yet open!), and had received many responses, so the town decided to
take on the project,” says Maureen Daly, cultural arts director for the town of Fuquay-Varina. “Sean Kernick was incredibly enthusiastic about the project,” says Daly. “From the moment he was onsite, Sean interacted with the public and his followers on Instagram. The project became very popular and a source of great interest. It was completed in just under two weeks, and continues to be a popular spot.” 409 Broad Street, Fuquay-Varina #murals #fuquayvarinanc #hometown #spraypaint
57
Grow
Written and Photographed by L.A. Jackson
Bloom
Heuchera
The Evolution of Pretty Not to dilute the works of Charles Darwin, but, to me, evolution in the garden often means the simple progression of pretty to prettier. A good example of my thin theory is heuchera (Heuchera sp.), also called alum root or coral bells. Heuchera is a native American plant that, in the 1600s, caught the eyes of European botanists exploring the New World wilds, and it didn’t take long for this cutie from the colonies to grace many gardens across the big pond. Heuchera in its original form was interesting, but not a visual knockout, so it remained a sideshow for centuries. However, in 1991, its evolution became a revolution. The cultivar ‘Palace Purple’, with unique, dark, smoldering foliage was named the Perennial Plant Association’s Plant of the Year. This not only turned the heads of gardeners, but also plant breeders eager to develop and market new heucheras with even more visual pop. Today, the once plain heuchera is a Cinderella success story, bringing many elegant hues to the garden ball, including improved purples, screaming limes, delicate reds and ornate coppers. There are even cultivars that sport ruffled foliage or deep leaf serrations, while others have veins etched in deep green, crimson or purple. But wait, there’s more. Heucheras are also known for flaunting vertical clusters of small, bell-shaped flowers ranging in color 58 JUNE/JULY 2020
from white to pink to red that are irresistible to bees, butterflies and hummingbirds. Heucheras are lowgrowing, deer-resistant perennials that reach around 12 inches tall, not counting their bloom spikes, and depending on the cultivar, can fan out 12 to over 24 inches wide. Several clustered together create an atA FEW OF THE MANY NEW tractive groundcover in a HEUCHERA HUES. perennial border, while a single specimen can make a planter mix special. Placement can be a bit tricky for heucheras because some are to reinvigorate the plants every three to less sun-tolerant than others, so do your four years by dividing them. I usually do homework on the selections you bring this deed in early autumn, and my sassyhome. In general, a location that receives looking heucheras have always rebounded morning sun and light shade in the after- from the interruption—call it thrive-al of noon will please these fancy plants. the prettiest, if you will. Heucheras are cold hardy in our area, but they aren’t mucky soil hardy, meaning root rot can be a problem (especially in L.A. Jackson winter) if the growing ground doesn’t drain is the former editor of Carolina well. A raised bed, rock garden, container Gardener or well-worked, heavily amended site are Magazine. all solid solutions to soggy soil. While heucheras can be regular pleasures in your garden, it is not a bad idea
“Heucherella” is a nifty cross between heuchera and the closely related, similar looking, fellow native tiarella (Tiarella sp.), also known as foamflower. Heucherella — commonly called “foamy bells” — brings to the garden distinctly lobed leaves in a wide variety of colors, impressive vein streaking and strong flower towers.
Jean Guevarra You, DDS Board Certified Pediatric Dentist
Now Accepting New Patients HEUCHERELLA SOLAR POWER
Early Morning, Late Afternoon & Friday Appointments Available In-Network with Most Insurance Carriers
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Garden visits from cats, dogs, squirrels, rabbits and raccoons often spell trouble. One way to ward off their wanderings is to sprinkle fine-ground black pepper around your plants. These critters have sensitive noses, and a snoot full of this herbal sneeze powder (which will have to be reapplied after it rains) is sometimes enough to encourage them to romp elsewhere. The vegetable garden is shifting into full production mode now. To keep the homegrown goodies coming, harvest squash, cucumbers, okra, green beans and tomatoes at least once a week to stimulate production well into the growing season. Don’t think brown patches in your yard are automatically the result of a hot, dry summer. Stick a shovel into the top few inches of soil, and turn it over. See any stubby, white “worms?” Lawn grubs are gorging themselves on the roots of your grass.
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loved by kids. trusted by parents. 59
fun
memes
Lessons I Learned in Quarantine Written by the Author of Fuquay-Varina Memes Photographed by Jonathan Fredin
FUQUAY-VARINA MEMES (also known as FVM) is a freelance writer, meme guru and an anonymous resident of Fuquay-Varina. She is the creator and manager of the FuquayVarina Memes Facebook page and has a talent for making people laugh and always taking the joke too far. Check out her blog at fvmwrites.com. fuquaymemes thefvmemes
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Full disclosure: I am writing this in the midst of North Carolina’s stayat-home order, eating leftover pad thai for breakfast, and my motivation tank is currently set to EMPTY. If I can actually finish this thing instead of distracting myself with TikTok or “Tiger King” memes, then I’ll consider it a win. I can only hope and pray that there will be a light at the end of the tunnel by the time this article is published. The thought of going into the summer during a lockdown is enough to make me purchase an entire shelf of Little Debbies to numb the pain. Bear in mind, I am COMPLETELY unqualified to give anyone advice on how to (healthily) get through this BS, but I have learned some lessons while riding the quarantine struggle bus, and I would be remiss if I did not share them with the world. LESSON #1: TOILET PAPER HAS MAGICAL POWERS, APPARENTLY Either toilet paper has the power to defeat a worldwide pandemic, or everyone in town is planning on crapping their pants upwards of ten times a day for the next few months. Why else have I not seen toilet paper on the shelves of ANY store for the past three weeks? Not long ago we were down to our last two rolls, and I was eyeing up the paper towels in my pantry. (Improvise. Adapt. Overcome.) Fortunately for my down-lows, a close friend of mine has a connection at BJ’s, and a 16-pack of priceless butt tissue was dropped off on my front porch like some kind of QUARANTINE MIRACLE.
LESSON # 2: YOU CAN’T OWN ENOUGH SWEATPANTS I have worn stretchy pants for the past 18 days because my jeans are like HAHA, NOPE, but you know what I don’t own enough of? SWEATPANTS. I own exactly one pair of sweats, and I can’t for the life of me figure out why. Sure, they make me look like I’ve gained 60 lbs of pure fat in my butt and thighs, but is there anything more comfortable on GOD’S GREEN EARTH than a baggy pair of gray sweatpants? NO, THERE IS NOT. I have yoga pants — not because I do yoga, I just need something to go to Target in — but sweats make me feel like I still have room for that second plate of quarantine brownies. At this point I’ve worn my one pair of sweats so much that my kids think it’s a uniform.
LESSON #3: NETFLIX IS WORTH EVERY PENNY I’ve always enjoyed Netflix, but as God as my witness, I will NEVER take a streaming service for granted again. Over the past couple of weeks, do you know what’s united the country more than anything else in recent history? TIGER KING. Nothing will distract you from quarantine like a show about tigers, murder plots, low-budget music videos, polygamy, rednecks, zoo cults, mullets and Florida’s crazy cat lady who totally may have fed her husband to tigers and/or put him through a meat grinder. This entire pandemic is clearly Carole Baskin’s fault, and if it weren’t for Netflix, who would we blame it on? A bat? Come on. Honestly, if you haven’t watched the “Tiger King” documentary on Netflix yet, why are you even reading this? Stream it now, fools! LESSON #4: BEFORE ’RONA, WE WERE PRETTY GROSS Do you remember when we barely washed our hands? Was anyone (besides surgeons) washing their hands for 20 seconds with soap and water all the way up to their forearms before COVID-19 came to town? I doubt it. Less than a month ago Back in the day, only germaphobes felt the need to disinfect their groceries and Amazon packages. Just last night my DoorDasher dropped my food on the front porch and ran to his car like he was on fire before texting me a picture of my pizza sitting on the rocking chair. People aren’t taking chances anymore, especially when it comes to disinfecting. Have you noticed that the only cleaning solutions left on the shelves are the expensive “natural” brands that Karen used to swear by? My, how things have changed. LESSON #5: I’M NOT ESSENTIAL I know it might be hard to believe, but freelance writers who meme in their free time are NOT actually essential to the
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FRONTLINE WORKERS: WE ARE SO GRATEFUL FOR YOUR HARD WORK. AND THAT’S NO JOKE.
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I’ve learned that a day in the life of quarantine can be separated into two parts: coffee hours and alcohol hours.
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United States (or any other country, for that matter). An entry-level fry cook at Applebee’s has more clout than I do, so guess what I’ve been doing? Eating Totino’s pizza rolls in my one pair of sweatpants — I think we’ve covered this. On a more serious note, I can’t even begin to thank the men and women who show up to work every day to keep this ball rolling, particularly those involved in health care. Truly, y’all are heroes. LESSON #6: THERE ARE NO RULES I’ve learned that a day in the life of quarantine can be separated into two parts: coffee hours and alcohol hours. Days of the week have no meaning when your kids aren’t going to school, and you’re not going into work. Did your middle schooler just wake up at 2 p.m.? Oh well, at least it’s still light out. Did you eat last night’s leftovers 62 JUNE/JULY 2020
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for breakfast? How resourceful of you? Are you 35 years old and trying to become TikTok famous? Seriously, I’m rooting for you. LESSON #7: WALKS ARE SO HOT RIGHT NOW Nothing will bring the walkers to the yard like a worldwide pandemic, amiright?! People who haven’t exercised since 1998 are now professional power walkers with a sudden passion for nature and fresh air. I went on a walk the other day and encountered at least 50 other people pounding the pavement in their Fabletics with their “water” bottles full of White Claw. FITNESS IS LIFE. LESSON #8: PEOPLE NEED PEOPLE I am the queen of introversion, but I’m not going to lie, I’m drinking in the bathtub and scheduling breakdowns in the shower every day at 8 p.m. I can’t even imagine the pain that extroverts are in right now, but I’m sure that it’s considerable. This quarantine period has all of us missing our friends and regretting every time we lied to get out of a night out. I almost chased our mailman like a dog, because I’m craving human interaction with people other than my family members. I know, no one is more surprised than me. MB
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Seen
Heard
Good News Edition
A drive by birthday parade
Courtesy of Project Front Line
commemorated the 85th birthday of Fuquay-Varina native Mickey Smith. Dozens of cars lined up to wave, honk and celebrate with Smith from afar. Yard signs from Fuquay-based Grass Greeters adorned the Smith residence.
the Fuquay-Varina Arts Center offered free virtual classes
included dancing, crafts and watercolor painting. With the facility closed, the onlineonly programs encouraged residents to stay creative and connect with the arts from home. PLUS: Later this year, residents can look forward to the installation of a new mural by local artist Vickie Wilson in downtown Fuquay at the corner of South Main and West Vance Streets. 64 JUNE/JULY 2020
Courtesy of Nora Smith
Thousands of
hot meals and essential hygiene items were delivered to health care workers and law enforcement personnel through Project Front Line, founded by Chris Wrenn, owner of Old North State Catering Kitchen in Fuquay-Varina. “I was feeling led to do something,” said Wrenn, a chef and caterer, after his entire calendar of spring weddings cancelled due to the pandemic. Donations from community members and local businesses fueled the project. Several volunteers and friends joined Wrenn to cook, pack and deliver the meals. “That’s what community is all about,” he said. “We have been so honored and thankful here at Harnett Health for all the amazing delicious food that has been brought to us. In a time when every minute of every hour worked means someone’s life, you don’t stop to think about feeding yourself,” says Marleigh Zacek, chief nursing officer for Harnett Health. “To know we are serving a community that cares so much for us, for our needs, is the reason that we do this.”
Holly Springs Chamber Foundation created the Holly Springs
Angel Fund as an ongoing effort to provide relief to the small business community impacted by Covid-19. Donations from the Town of Holly Springs, The Block on Main and MyComputerCareer fueled the fund and inspired matching contributions from the community. The fund awarded its first grants on May 1 to 10 Holly Springs-area businesses. The Holly Springs Chamber Foundation Angel Fund intends to award monthly grants for as long as possible to assist with economic recovery. TO LEARN MORE: hollyspringschamber.org/ holly-springs-chamber-foundation
Police officers from the Fuquay-
Varina Police Department surprised Emma Murray at her Fuquay home for her sixth birthday. “We had a birthday planned, but had to cancel because of this germ going around,” said Emma in an interview with Spectrum News. While COVID-19 forced the Murray family to change their plans, the surprise visit provided a birthday experience that won’t be forgotten. “A lot of people came out and clapped and waved,” said Jason Murray, Emma’s dad. “It’s those little things that matter in times like this.”
Kindermusik of South Wake, owned by Leigh Hamm, offered
virtual three-generation music classes to connect grandparents and their families. Classes focus on learning through play and music and included at-home activity ideas and music downloads. Hamm created the classes to foster connections between grandparents and grandchildren who have been unable to see each other because of social distancing.
John Deere
has manufactured and donated more than 200,000 face shields to health care providers and essential workers nationwide. Locally, the company donated 100 face shields to the Fuquay-Varina police and fire departments, enough for each staff member to have his or her own personal shield. Matt Williams, manager of environment, safety and health at John Deere Turf Care in Fuquay Varina, said the company’s focus has been on medical responders in John Deere communities.
Seen
Heard The Small Business Center,
a part of Wake Technical Community College, offered free online seminars to assist small businesses during the months of April and May. Many of the topics addressed best practices and resilience during the pandemic shutdown, such as Marketing Outside the Box: Pivoting During the Pandemic or Preparing Your Financials for COVID 19 Funding: Financial Preparedness Strategies. “We help people start and grow small businesses so whether it’s during a pandemic, or regular times, we assist small business owners,” said Cherith Roberson, director of the center. “Since this is such a critical time, most of our focus is on helping people navigate available resources.” The SBC also offers one-on-one counseling and guidance on applying for tax relief and pandemic unemployment assistance for contractors and other self-employed workers.
Ting Holly Springs
offered drive-up internet hotspots for residents to connect to wifi from the safety of their car for teleconferencing, communicating with family and friends and accessing online education resources.
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Five Star Awards and Engr aving
produced thousands of face shields for local frontline workers who need protective gear as part of their Halos for Heroes – Psalm 91 project. “I was tearing my hair out trying to figure out how I could use my tools to help with this virus,” said Lisa Higginbotham, owner of the Cary-based business. “Then one of my suppliers sent out a video showing lasers making face shields, and I had a lightbulb moment. I decided that while I couldn’t spend any money right now, I could use my tools to make these and give them to our first responders and caregivers.” With an initial goal of 1,000 shields cut on FiveStar’s in-house laser, the project mushroomed to include a second phase of 25,000 masks produced using the laser and a 3D printer. “We are grateful to be able to use our equipment and resources lying idle in these unprecedented times for the greater good,” said Higginbotham. 65
Courtesy of Five Star Awards and Engraving
Good News Edition
In Focus
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